Bulgogi Tempeh
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Bulgogi Tempeh
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A super quick and tasty protein to serve in ssam (Korean lettuce wraps) or kimbap, or alongside Korean favourites like kimchi jjigae.
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Ingredients
- oil about 1/2 inch or 1 cm in your pan, for shallow frying
- 250 g tempeh 1 block, cut into 2x1 inch inch slices
- 3 tbsp soy sauce use tamari for gluten-free
- 3 tbsp sweetener I use oliosaccharide or green plum syrup/maesil cheong, of choice
- 1.5 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 cloves garlic minced
- 1/4 tsp black pepper ground
- MSG 1/2 tsp, optional
- sesame seeds toasted, to garnish
Instructions
- In a heavy skillet, bring about 1/2 inch or 1 cm of oil to medium heat
- Add the sliced tempeh and fry on both sides until golden. Remove from oil and let drain on some paper towel. I did two batches to cook the full sliced block.
- In a bowl, combine soy sauce, sweetener, rice vinegar, toasted sesame oil, minced garlic and ground pepper. (Add MSG if desired)
- Remove the excess oil from the pan, then add the fried tempeh back in with the sauce. Mix well to cook, then remove once the sauce is reduced and the tempeh has absorbed the sauce.
- Serve with toasted sesame seeds!
Nutrition Information
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Calories
207kcal
(10%)
Carbohydrates
18g
(6%)
Protein
13g
(26%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
3g
(15%)
Sodium
773mg
(32%)
Potassium
335mg
(7%)
Fiber
0.2g
(1%)
Sugar
9g
(18%)
Vitamin A
1IU
(0%)
Vitamin C
1mg
(1%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 773mg | 32% |
| Potassium | 335mg | 7% |
| Fiber | 0.2g | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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